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Instant Pot Vegan Chili

Instant Pot Vegan Chili

 

  • INGREDIENTS

    • 1 large onion, diced

    • 1 red bell pepper, diced

    • 1 ½ cups water

    • 4 tablespoons miso powder

    • 4 tablespoons chili powder

    • 2 tablespoons coconut milk powder

    • 2 teaspoons ground cumin

    • 1 teaspoon paprika

    • ½ teaspoon oregano

    • 4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning)

    • 2 (16 ounce) cans 3-bean mix, drained and rinsed

    • 1 (15 ounce) can black beans, drained and rinsed

    • 1 (15 ounce) can pinto beans, drained and rinsed

    • 1 (15 ounce) can whole kernel corn, drained

    • 1 (10 ounce) can diced tomatoes

    • 1 (8 ounce) can tomato sauce

    • 1 (6 ounce) can chopped green chilies

    • 4 cloves garlic, minced

  • DIRECTIONS

    • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.

    • Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.

    • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

    • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • TIPS

    Use any color bell pepper you prefer.

    Feel free to wait for a natural release for the pressure cooker if you have the time.

  • NUTRITION FACTS (per serving)

    327 Calories
    7g Fat
    53g Carbs
    16g Protein

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